High microbial loads found in minimally-processed sliced mushrooms from Italian market


Submitted: 17 August 2017
Accepted: 31 December 2017
Published: 10 April 2018
Abstract Views: 1606
PDF: 471
HTML: 159
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • Haiyang Jiang Department of Veterinary Medicine, University of Perugia, Italy; College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China.
  • Dino Miraglia Department of Veterinary Medicine, University of Perugia, Italy.
  • David Ranucci Department of Veterinary Medicine, University of Perugia, Italy.
  • Domizia Donnini Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy.
  • Rossana Roila Department of Veterinary Medicine, University of Perugia, Italy.
  • Raffaella Branciari Department of Veterinary Medicine, University of Perugia, Italy.
  • Cheng Li College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China.
There is an increased consumer interest in minimally processed vegetables that has led to the development of products, such as pre-cut sliced mushrooms. Few data are available on the hygienic condition and the presence of foodborne pathogens in such products. Therefore, the current study aimed to evaluate the safety and hygienic characteristics of both ready-to-eat and ready-to-cook, pre-cut sliced mushrooms obtained from a local Italian market. For the evaluation of the hygienic condition, the aerobic mesophilic bacteria, aerobic psychrotrophic bacteria and Escherichia coli enumerations were performed. Salmonella spp., Listeria monocytogenes and Campylobacter spp. were considered in the assessment of the foodborne pathogens. High microbial loads were detected, including counts higher than 5 log CFU/g for E. coli and 6 log CFU/g for the other bacteria counts considered, but no pathogens were found. Ready-to-eat and ready-to-cook products differed only for aerobic mesophilic counts (7.87 and 8.26 log CFU/g, respectively, P=0.003). Strategies to enhance the hygienic level of the mushrooms, particularly the ready-to-eat products, are needed.

1.
Jiang H, Miraglia D, Ranucci D, Donnini D, Roila R, Branciari R, Li C. High microbial loads found in minimally-processed sliced mushrooms from Italian market. Ital J Food Safety [Internet]. 2018 Apr. 10 [cited 2024 Mar. 29];7(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/7000

Downloads

Download data is not yet available.

Citations